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Best Ribeye recipes
Posted on 3/5/13 at 2:59 pm
Posted on 3/5/13 at 2:59 pm
Going marinate some ribeyes for Thursday and the driveman is looking for some new recipes to tryout. What's your go-to brothers???
Posted on 3/5/13 at 3:00 pm to death valley driver
quote:
marinate
quote:
ribeyes
just rub some salt and pepper on there and go with that. let meat sit out until it is room temp. place on the hated part of the grill.
i cooked on the coals last time i did a ribeye
thats a lamb chop on the side.
This post was edited on 3/5/13 at 3:05 pm
Posted on 3/5/13 at 3:00 pm to death valley driver
Salt & pepper. Cook to medium rare.
The end.
The end.
Posted on 3/5/13 at 3:02 pm to death valley driver
Dales, but I've never marinated them for more than an hour before grilling them
This post was edited on 3/5/13 at 3:03 pm
Posted on 3/5/13 at 3:08 pm to death valley driver
Want to try something different? Use some oyster sauce, soy sauce, and black pepper.
Posted on 3/5/13 at 3:10 pm to death valley driver
Mountains of kosher salt for 40 minutes at room temp. Remove salt and dry up all the water that has leaked out. Add black pepper. Cook.
Posted on 3/5/13 at 3:11 pm to death valley driver
salt and pepper
Posted on 3/5/13 at 3:17 pm to death valley driver
empty out pickle jar
pour pickle juice into plastic container
place ribeyes in the container with the pickle juice. the vinegar will tenderize the meat, and the salt will help it retain its moisture.
store in fridge overnight
rinse really well the next morning
let steak get to room temperature. VERY IMPORTANT
grill at 400 degrees for 6 minutes on each side
while grilling, make sauce of 2 parts tomato sauce, 1 part apple cider vinegar, 1 part light brown sugar, and 1 part honey. simmer down until it gets to thick consistancy
brush on ribeyes for last 2 mniutes on each side
let rest for 15 minutes
enjoy!
pour pickle juice into plastic container
place ribeyes in the container with the pickle juice. the vinegar will tenderize the meat, and the salt will help it retain its moisture.
store in fridge overnight
rinse really well the next morning
let steak get to room temperature. VERY IMPORTANT
grill at 400 degrees for 6 minutes on each side
while grilling, make sauce of 2 parts tomato sauce, 1 part apple cider vinegar, 1 part light brown sugar, and 1 part honey. simmer down until it gets to thick consistancy
brush on ribeyes for last 2 mniutes on each side
let rest for 15 minutes
enjoy!
This post was edited on 3/5/13 at 3:20 pm
Posted on 3/5/13 at 3:20 pm to death valley driver
Italian dressing. Just kidding I don't marinate steaks.
Posted on 3/5/13 at 3:34 pm to death valley driver
Rub with a little olive oil.....and hit it with a little sea salt and cracked pepper.
Posted on 3/5/13 at 6:41 pm to death valley driver
I've never understood how people think marinating a rib eye will improve it's taste. Unless it's a shitty piece of meat, kosher salt and fresh ground pepper are all that is needed. Cook to mid rare, rest for 5 minutes, then eat the hell out of it.
Posted on 3/5/13 at 7:02 pm to death valley driver
Friend of mine I tailgate with taught me his recipe and it's fantastic. Marinate in mixture of soy sauce and Jack Daniel's Honey for 15-20 minutes or when steak is up to room temp, then wipe off, brush with olive oil and season with cajun spice mix or just s&p. Then cook on grill until med rare.
Posted on 3/5/13 at 7:12 pm to death valley driver
I usually just do sea salt and fresh cracked pepper. Cook as high as the grill I'm using will get and flip only once. After you have about a minute left of cooking put a little sliver of butter on them. Let them sit a few minutes after too.
For the people questioning the brown sugar, I have a buddy who does some recipe with brown sugar and its delicious. Don't know what else is in it though. I believe the ribeyes at mike Anderson's have brown sugar in them too. (I know, not really a place to measure anything by, but the ribeye I had there was actually pretty good)
For the people questioning the brown sugar, I have a buddy who does some recipe with brown sugar and its delicious. Don't know what else is in it though. I believe the ribeyes at mike Anderson's have brown sugar in them too. (I know, not really a place to measure anything by, but the ribeye I had there was actually pretty good)
Posted on 3/5/13 at 7:39 pm to death valley driver
Salt
Pepper
Olive oil
Pepper
Olive oil
Posted on 3/6/13 at 11:01 am to death valley driver
quote:
looking for some new recipes to tryout
Cut slits down the sides, long ways, and stuff them with cream cheese, sausage, garlic, and jalapeños.
This post was edited on 3/6/13 at 11:02 am
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